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Tel Kadayıf
Tel kadayıf ( tr, Tel kadayıf) is a Turkish dessert commonly served during the month of Ramadan. Kadayıf noodles are used in making tel kadayıf. It is baked in the oven after nuts such as peanuts or walnuts are placed between the layers of kadayıf noodles. It is served by pouring a sugary syrup on it. Varieties in Ottoman Cuisine In the first Ottoman printed cookbook, Melceü't-Tabbâhîn, there is a recipe as Âdi Tel Kadayıf . See also * List of Middle Eastern dishes *Knafeh Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pis ... References {{reflist Turkish desserts ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkey
Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with a East Thrace, small portion on the Balkans, Balkan Peninsula in Southeast Europe. It shares borders with the Black Sea to the north; Georgia (country), Georgia to the northeast; Armenia, Azerbaijan, and Iran to the east; Iraq to the southeast; Syria and the Mediterranean Sea to the south; the Aegean Sea to the west; and Greece and Bulgaria to the northwest. Cyprus is located off the south coast. Turkish people, Turks form the vast majority of the nation's population and Kurds are the largest minority. Ankara is Turkey's capital, while Istanbul is its list of largest cities and towns in Turkey, largest city and financial centre. One of the world's earliest permanently Settler, settled regions, present-day Turkey was home to important Neol ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadayıf
Kadayıf is a traditional Ottoman dessert. Several varieties exist, including tel kadayıf, yassı kadayıf and ekmek kadayıf. Preparation Kadayıf is made by pouring liquid wheat dough onto a rotating hot plate, after which sweeteners are added and the preparation is baked or fried. Kadayıf can also be used as the base for pudding, or prepared as noodles. History The exact origins of kadayıf are unknown. The Turkish Patent Institute states that the dish originated in Diyarbakır in the 19th century, but there is a rival claim of origin in Bingöl. According to oral tradition in Diyarbakır, the first kadayıf vendor in the city was an Armenian shop owner named Agop. Varieties in Ottoman cuisine In the first Ottoman printed cookbook Melceü't-Tabbâhîn, various different kadayif recipes are given. * Tel kadayıf * Kadife, Kenîfe * Saray tel kadayıfı * Beyaz kadayıf * Kaymaklı kadayıf * Yassı kadayıf * Yağsız kadayıf * Yufkalı kadayıf * Ekmek kad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turkish Cuisine
Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern European cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm taking influences from and influencing Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia (such as mantı, ayran, kaymak), creating a vast array of specialities. Turkish cuisine also includes dishes invented in the Ottoman palace kitchen. Turkish cuisine varies across the country. The cooking of Istanbul, Bursa, Izmir, and rest of the Anatolia region inherits many elements of Ottoman court cuisine, inclu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ramadan
, type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. Community Iftar meal in Dubai, United Arab Emirates, Tarawah prayers in a mosque in West Sumatra, Indonesia. Foods served at a traditional Iftar meal. Ramadan decorations in Jerusalem. Zakat donation boxes in Taipei, Taiwan. , official_name = , observedby = Muslims , begins = At the last night of the month of Sha'ban , ends = At the last night of the month of Ramadan , date = Variable (follows the Islamic lunar calendar) , date2022 = 2 April – 2 May , celebrations = Community iftars and Community prayers , observances = * Sawm (fasting) * Zakat and sadaqah (alms giving) * Commemorating Qadr Night * Reading the Quran * Abstaining from all bad deeds and staying humble * Taraweeh prayer (Sunni Muslims) , relatedto = Eid al-F ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kadayıf Noodles
Kadayıf is a traditional Ottoman dessert. Several varieties exist, including tel kadayıf, yassı kadayıf and ekmek kadayıf. Preparation Kadayıf is made by pouring liquid wheat dough onto a rotating hot plate, after which sweeteners are added and the preparation is baked or fried. Kadayıf can also be used as the base for pudding, or prepared as noodles. History The exact origins of kadayıf are unknown. The Turkish Patent Institute states that the dish originated in Diyarbakır in the 19th century, but there is a rival claim of origin in Bingöl. According to oral tradition in Diyarbakır, the first kadayıf vendor in the city was an Armenian shop owner named Agop. Varieties in Ottoman cuisine In the first Ottoman printed cookbook Melceü't-Tabbâhîn, various different kadayif recipes are given. * Tel kadayıf * Kadife, Kenîfe * Saray tel kadayıfı * Beyaz kadayıf * Kaymaklı kadayıf * Yassı kadayıf * Yağsız kadayıf * Yufkalı kadayıf * Ekmek kad ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Melceü't-Tabbâhîn
Melceü't-Tabbâhîn(ملجأ الطباخين), the first Turkish cookbook was written in 1844 by Mehmed Kâmil, a scholar of forensic sciences. See also *Ali Eşref Dede'nin Yemek Risalesi ''Ali Eşref Dede'nin Yemek Risalesi'', the second Turkish cookbook was written in 1856 - 57 by Ali Eşref Dede. This book is one of the works written about the dishes of Ottoman period The Ottoman Empire, * ; is an archaic version. The d ... * A Manual of Turkish Cookery References Ottoman cuisine Turkish cuisine Turkish cookbooks {{food-book-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Middle Eastern Dishes
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East and the Maghreb region. The Middle East is home to numerous different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques. Middle Eastern dishes } ''salat turki''). , - , Méchoui , , North Africa, Cameroon , A whole sheep or a lamb spit roasted on a barbecue. It is popular in North Africa and among the Bamileke people of Cameroon. , - , Merguez , , North Africa , A very spicy, red sausage of mutton or beef. , - , Mesfouf , , Tunisia , Similar to couscous, with butter added. , - , Mrouzia , , Morocco , Sweet and salty tajine with honey, cinnamon and almonds. , - , Msemen , , Maghreb , Traditional pancakes in Maghreb. These pancakes are usually used as an accompaniment to a cup of aromatic morning mint tea or ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Knafeh
Knafeh ( ar, كنافة) is a traditional Middle Eastern dessert made with spun pastry called ''kataifi'', soaked in a sweet, sugar-based syrup called Attar (syrup), attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. Variants are also found in Turkey, Greece, and the Balkans. In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. In Turkish, the string pastry is known as , and the cheese-based dessert that uses it as . In the Balkans, the shredded dough is similarly known as , and in Greece as , and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. One of the most well-known preparations of the dessert is ''knafeh Nabulsiyeh'', which originated in the city of Nablus, and is the most representative Palestinian cuisine#Sweets, Palestinian dessert. uses a white-Brined c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
